Pumpkin Casserole with a Maple Walnut Topping
Ingredients
- for the maple walnut topping:⠀⠀⠀
- 3 tbsp pure maple syrup ⠀⠀⠀
- 3/4 cup activated walnuts, coarsely chopped⠀⠀⠀
- 6 tbsp almond flour⠀⠀⠀
- 2 tbsp melted coconut butter⠀⠀⠀
- 1 tsp cinnamon⠀⠀⠀
- 1/2 teaspoon salt⠀⠀⠀
- for the pumpkin casserole ?⠀⠀
- 1.5kg jap pumpkin, peeled and cut into roughly 2.5cm cubes⠀⠀⠀
- 15 drops of natural stevia (optional – depends on how sweet your pumpkin is)⠀⠀⠀
- 3 tbsp pure maple syrup ⠀⠀⠀
- 1/4 cup unsweetened almond milk ⠀⠀
- 6 tbsps coconut oil @cocolifeaus ⠀⠀⠀
- 6 tbsps organic coconut butter, kept at room temperature (may need to remove it an hour prior from the fridge)⠀⠀⠀
Preparation
The maple walnut topping:⠀⠀⠀
While your pumpkin is boiling, combine all the ingredients for the maple walnut topping together and set aside until required⠀⠀⠀
Preheat an oven to 180ºC and prepare a casserole dish with some coconut oil. Set aside.⠀⠀⠀
Boil the pumpkin for 20 minutes until fork soft.⠀⠀⠀
When it is finished boiling, drain and mash. Add the rest of the ingredients (for the casserole) and using a potato masher, mix all the ingredients together until they are incorporated. This should take about 1-2 minutes. ⠀⠀⠀
Spoon the pumpkin mix into the casserole dish and top with the Maple Walnut topping.⠀⠀⠀
Bake for 20-30 minutes (check that the nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. ⠀⠀⠀
Allow to cool for 10 minutes. Serve